ALL ABOUT THE BUTTER

a few recipes inspired by our cultured butter

cheers to creating, eating, and supporting your local sustainable farm

BROWNED BUTTER CARROT CAKE

preheat oven to 350F

place pecans on a piece of parchment 12”x12” and fold it so that the pecans are enclosed

crush pecans with rolling pin till in small pieces but not crushed (look at photo)

bake pecans at 350F for 5 minutes {leave oven at 350F for cake}

once pecans are done place them in a medium mixing bowl to cool

grease and flour a cake pan

* I recommend you read all these browned butter instructions before you get into it, it takes patience and an attentive eye - photos below, click to enlarge *

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place butter in a thick bottomed saucepan and melt over medium heat

then while stirring regularly watch the butter as it bubbles and pops and the milk fat rises

after a few minutes the milk fats will dissipate, at this time stand over the butter continually as you casually stir

those milk fat bits will begin to sink and brown at the bottom, at this time the butter will have a nutty smell, as soon as this happens pull it from the heat and pour the bits and butter into a small bowl or glass measuring cup to cool

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scrub all the carrots to remove dirt

grate carrots to get 3 cups, tightly packed

add them to the roasted pecan pieces

in a small mixing bowl combine the two flours

in a large bowl add the sugar, molasses, salt, spices, baking soda, baking powder, vanilla, and eggs

using a standup mixer or hand mixer beat at medium speed for 8 minutes

once the 8 minutes are up turn mixer/beaters to low to slowly add the browned butter followed by the flour

once fully incorporated gently fold in the carrots and pecan pieces using a spatula

pour batter into greased pan then bake at 350F for 60-70 minutes

remove from oven and allow to cool before enjoying with or without the glaze

1 cups pecan pieces

3 cups packed 4-5 large carrots scrubbed {or §-7 peeled carrots}

8 ounces Cherry Valley unsalted butter

1 1/2 cups sugar

1 T molasses (up 2 T for a richer flavor)

1 tsp sea salt

2 tsp ground cinnamon

2 tsp ground ginger

1/2 tsp nutmeg

1/4 tsp ground cloves (1/2 for a more spice forward cake)

1/2 T baking powder

1/2 tsp baking soda

1 T vanilla extract

3 large eggs

1 1/2 cups all-purpose flour

1/4 cups rye or whole wheat

Fromage Blanc Glaze

3 T unsalted butter (room temp)

1 1/2 cups powdered sugar

8oz Fromage Blanc (almost room temp)

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take the Fromage Blanc out of the fridge 20 minutes before you start prepping your glaze

beat room temp butter till smooth

while beating slowly add in the sugar

finally add the cheese and beat till most of the chunks are gone

note this cheese has small curds that will not beat out

pour glaze atop cake and enjoy

*since this is a fresh cheese that should be refrigerated, consume cake within a few hours or simply just glaze the slices you plan on eating

SHAVED POT ROAST BAGUETTE SANDWICH WITH MELTED ROQUEFORT CHEESE CRUMBLES

ingredients

cold, day old, slow cooked, pot roast leftovers

1 baguette {sea wolf bakers is our favorite}

1-2 ounces unsalted cultured cherry valley dairy butter (1-2 ounces)

4oz roquefort cheese wedge

2 T top stock green onion

salt & pepper to taste

Garnishes - sauerkraut and pickles

pre-heat oven to 325F

center cut baguette into 4 inch squares or rectangles

smear/crumble butter inside each cut baguette piece to help soften the baguette

cover the bottom half of the baguette with your leftover pot roast pieces

atop the other bread pieces crumbles the roquefort cheese

salt and pepper to taste

place dressed baguette on a baking sheet then into the oven it goes

bake for 15 minutes or until the the cheese is all melted and just divine

mince green onion tops, set aside

remove from oven

sprinkle pot roast side with green onion then close sandwich with the “cheesey” side on top

plate and garnish with a fork-full of sauerkraut and cut pickles

pairs impeccably well with heavy red wine blends

enjoy this classic slow food quadruplet!

recipe by Blain Hages - head cheesemaker

NOT FRIED, FRIED CHICKEN

the morning before serving place chicken in a bowl with the buttermilk

place covered in the fridge until ready to use

preheat oven to 425F

in a medium size bowl mix the flour, salt, pepper, and fennel seed

pat the chicken dry with a paper towel

toss each piece of chicken individually in the flour mixture

shake off the remaining flour to ensure a consistent thin coating

place dressed chicken skin side down on a roasting pan or caste iron

make sure to not crowd the chicken

once all the pieces are nestled in the pan add the ghee

move to the oven to start cooking

once the skin turns dark golden and begins to crisp up, about 45 minutes, flip

cook for an additional 20 minutes to crisp up the other side

remove from the oven

sprinkle salt and pepper atop then dive in

bask in all the joys of fried chicken without dealing with the hassle or waste of deep frying

enjoy with a fresh salad, biscuits, or why not with Ferne’s waffles?

8 skin on, bone in thighs and wings

1 cup cherry valley buttermilk

1/2 cup whole wheat flour

1 tsp course sea salt

1/2 tsp fresh ground pepper

1 tsp fennel seed {powder or seeds ground with mortar and pestle}

3 T cherry valley ghee

HOMEMADE BUTTER

equipment:

saucepan with lid

thermometer

whisk

fine-mesh metal strainer

bowl

cutting board

two vessel to keep butter and buttermilk in

4 cups cherry valley cream

1/2 cup cherry valley buttermilk

salt {optional}

pour cream into saucepan slowly stirring and heating to 76’F

remove from heat to stir in buttermilk then cover

keep pot at room temp* {70’F} for 8-24 hours, allowing the cultures to set uncover the mixture, now crème fraîche, to begin whisking by hand*

first your arm gets tired, then you will notice the mixture getting grainy like rice pudding, then it will break, meaning the butter {solid} will separate from the buttermilk {liquid}

once your butter has broke continue to beat at a slow pace till nearly all the butter, now intensely yellow in color, sticks around the whisk and there is about 2 cups of buttermilk

pour out buttermilk over a strainer into a jar to use for a multitude of uses, store in your fridge for about 2 weeks

now it is time to wash your butter to help release any excess buttermilk, there are two main ways this can be done:

fill the saucepan halfway up with very cold water and slowly whisk or knead by hand

dump out cloudy water then whisk out remaining buttermilk

place butter onto a cutting board in your sink

with a light steady stream of very cold water hitting your cutting board, wash and knead your butter till no more cloudy buttermilk comes out

if desired, salt, then smear over just about everything

keep in your fridge or in your butter-bell for about a month

HERBED ROSE SCONES

1 1/2 cups flour

1 1/2 cups flour {extra for dusting}

2 tsp baking powder

1/4 tsp salt

2 T sugar

2/3 cup cherry valley milk {or our buttermilk}

1/4 cup cherry valley herbed rose butter {cold}

1 egg {or 2 T of milk}

mix flour, baking powder, salt and sugar

mix in milk and knead into ball

transer to floured surface

dust dough with flour

gently knead then pat into 3/4 inch disk

cut scones by using a small cookie-cutter or teacup

knead scraps, press into disk, cut, repeat till all dough is used

place scones on baking sheet

beat an egg {or use milk}, then brush onto scones

bake for 12 minutes at 425, or till golden

cool and enjoy with a cup of coffee, tea, or why not with a glass of rosé

ALL ABOUT THE BUTTER

BROWNED BUTTER CARROT CAKE

SHAVED POT ROAST BAGUETTE SANDWICH WITH MELTED ROQUEFORT CHEESE CRUMBLES

NOT FRIED, FRIED CHICKEN

HOMEMADE BUTTER

HERBED ROSE SCONES

BULLETPROOF COFFEE